Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: hot and sour soup (118F), chicken broth (133F) in hotwell.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Increase hotwell and reheated soups to 180F and 170F, respectively.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked noodle (55F), bean sprout (56F) on counter.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Both removed.
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12/21/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-How to make chlorine sanitizer solution
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Sanitizer bucket made and wet towel was placed in it.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken soup (119F) on stove
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Chicken soup was reheated to above 165F. Observed at 210F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: fried chicken and lomein noodle.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Dated and provided training on how and what to datemark.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: unfinished wood and paperboard lining floor and shelves.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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06/02/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Consider using one of the alternative suggestions on holding the bean sprouts and cooked noodlesduring lunch period so that they remain at a temperature of 41f or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed cooked noodles 64f on countertop, bean sprouts 58f on a countertop
Correction: Manager relocated the foods to the prep cooler. Manager provided with alternative solutions to maintaining the above foods on the countertop during lunch hour, such as placing into an ice/water bath or dedicating cold wells at the top of the prep cooler to place cooked noodles and bean sprouts for use through lunch. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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09/12/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Important:
*Within 10 days:
1. Email the Certified Food Manager Card issued by ORS
2. E-mail the invoice for the repair of the Beverage air two door prep cooler along the cookline which is not currently capable of maintaining potentially hazardous foods at 41f or below. Remember not to use the Beverage air two door prep cooler until the unit has bee sufficiently repaired to maintain potentially hazardous foods safely.
Thank you for your time. If you have any questions, please feel free to contact me at the health department.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils along the cookline.
Correction: Manager placed lids on cups during inspection. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed wiping cloth in the chlorine wipng cloth solution which measured 100ppm. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Thawing pork on the countertop 35f
Correction: Manager relocated the pork to the walk in refrigerator to continue thawing until the raw pork will be prepped later this evening. Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sweet and sour chicken 52f, crab meat rangoon 50f inside the Beverage air two door prep cooler, which per manager is not able to maintain potentially hazardous foods at 41f or below.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Because the above noted foods were inside the unit for 1 hour, the manager relocated these items to the walk in refrigerator.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature of 68f
Correction: Manager relocated the raw shell eggs to the walk in refrigerator. Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: Milk crate(s) found used for the following purpose(s): To elevate frozen food inside the walk in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage air two door prep cooler on the left 50f-52f.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Email a copy of the invoice for the repair of this unit within 10 days. I have provided you with my business card which shows my email address.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Observed tongs used for raw chicken also used to dispense raw shrimp. Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
Correction: Managager placed tongs for each different type of meat at the two door prep cooler. Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. Email a copy of the photo identification card to Area 4 EHS within 10 days as agreed upon during today's visit. I have provided you with my contact information.
- Physical Facilities Good Repair
Observation: Observed that the floors throught the facility have chips and gouges in the vinyl.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2014 | Routine | |
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. An unmarked spray bottles containing cleaning solution was noted in the kitchen.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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08/27/2013 | Risk Factor | |
Fax or email a picture of the installed vacuum breaker to the Health Department within 24 hours.
There is a wok line of six woks and also a 3 vat sink in the kitchen. There is not a grease trap at either location. The wok line and the 3 vat sink must go through a grease trap when draining to the public sewer. It is recommended that two grease traps be installed - one for the wok line and one for the 3 vat sink. If a plumber feels that a single grease trap can serve both locations, a single grease trap may be installed. At the 3 vat sink, the wash and rinse sinks must go to the grease trap. The sanitize sink must drain separately into the floor drain. There must be an air gap on the sanitize sink drain line going to the floor drain. The grease trap must be installed within fourteen(14) days. If there are any questions about the grease trap installation, please call the health department before moving ahead.
Seating is limited to 15. There is a single unisex restroom for customers and a separate employee restroom in the kitchen area.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in July 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap(s) be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Richmond 5VR75
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Storage shelves are lined with not-easily-cleanable material.
Correction: Remove the lining from the shelves. Shelves must be kept smooth and cleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: Door gaskets on prep refrigerator doors are in need of cleaning.
Correction: Clean the gaskets of debris. Clean regularly.
- Critical: Backflow Prevention, Device / When Required
Observation: There is not a backflow prevention device (vacuum breaker) on the mop sink faucet.
Correction: Install a backflow prevention device on the mop sink faucet. Do not connect a hose directly to the faucet.
- Critical: Sewage System / Operation and Maintenance
Observation: A review of the menu finds that the facility is producing grease in quantities likely to contribute to the production of grease-laden wastewater. There is not a grease trap at the wok line or at the 3 vat sink.
Correction: Install a grease trap to serve the 3 vat sink and the wok line. See the comment section for further instructions.
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08/02/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about China Town, 9530b Burke Road, Burke, VA 22015 »